Baby Back Serving Time

Lei'd-n-Egg

Alrighty gang, I need a little wisdom. I will be firing up the Egg on Saturday for my first shot at Baby Back Ribs. Right now my plan is follow Carwash Mike's rib class instructions, but I'm going to start a little earlier than needed to be safe.

I still have to figure out how to start the fire, let the initial smoke burn off, and stabilize the temp at 225'ish without getting the egg too hot. I don't have a chimney starter, but might pick one up at the local HD. Any tips to master this skill would be much appreciated?

If all goes well, I'm predicting the ribs to come off the egg between 5:00-5:30. The problem is we are doing happy hour at a neighbor's house first and then coming back to our place for dinner around 6:30.

I was thinking about wrapping the ribs in foil at the end and dropping them in cooler to stay warm for the 60-90 min and serving when we return. Also thinking about taking the ribs off early (say after 4hrs), wrapping in foil, and then finishing with sauce for an hour when we come back to our place. Any recommendations on the best way to sync up my cooking time and serving time?

Thanks
Bryan

Mike in Abita

Have you read the fire building section of the whiz's site? Also follow the temp control section as well. http://www.nakedwhiz.com/elder.htm#fire

http://www.nakedwhiz.com/tempcontrol.htm

Fidel

I wouldn't recommend the broken cook (i.e. 4 hrs, then put them back on when you return). Any particular reason you want to pull them off the egg when you leave? I'd just let it go while I went to have a few drinks.

I would probably put them on around 1:00. Your fire should be good and stable. Don't open the egg until you get back from happy hour. Then apply a coat of sauce, let it set for 10-15 minutes, and you should be good to go. If nothing else, they may need to go a bit longer to hit perfection.

Car Wash Mike

Cook as usuall, sauce and all. Go ahead and slice them up. Place in a aluminum pan with 8 oz apple juice. Cover with foil. Reheat at 250 in the oven.
U will not be disappointed.
E-mail me if you need me to open up the rib hot line number.

Mike

thirdeye

Why don't you put together one more part of the class that covers holding and reheating?

Send it to me and I'll post in on your page.

Car Wash Mike

Be glad to Wayne.

Mike

Lei'd-n-Egg

Thanks Rod. Definitely makes sense, but still a nervous noob. I'm sure I will gain more confidence after a few more cooks.

Thanks,
Bryan

Lei'd-n-Egg

Thanks Mike. I will definitely give this a try and report back.

Thanks
Bryan